Cheesy pull-apart bread is a crowd-pleasing garlic bread loaf stuffed with plenty of mozzarella and cheddar, baked until the cheese is warm and gooey. This simple, shareable appetizer is ideal for game day, holiday gatherings, parties, or as a fun side to pasta night.
Pull Apart Garlic Bread
This cheesy pull-apart garlic bread is a favorite for gatherings. It’s essentially a loaf of crusty bread partially sliced in a criss-cross pattern, filled with garlic butter and shredded cheeses, then baked wrapped in foil. The result is an irresistible loaf that’s easy to pull apart and share, with long melty cheese stretches and a crisp, golden top.
Table of Contents
- Pull Apart Garlic Bread
- Cheesy Garlic Bread Ingredients
- How to Make Cheesy Pull Apart Bread
- Baking Time
- Recipe Tip
- Storage
- Make Ahead
- Cheesy Pull Apart Bread Recipe
Cheesy Garlic Bread Ingredients
Only a handful of ingredients are needed to make cheesy pull-apart bread. Quantities for a standard 8-serving loaf are listed below in the recipe card.
- Loaf of crusty bread — a boule works well; a dense French or sourdough loaf is fine too.
- Butter — ½ cup (1 stick). Salted or unsalted will both work.
- Garlic — 1 clove, minced, plus 1 tsp garlic powder for extra flavor.
- Shredded cheese — 1 cup shredded cheddar and 1 cup shredded mozzarella. Optional: sprinkle some grated Parmesan for extra savory depth.
- Dried parsley — 1 tsp, for a touch of color and fresh flavor.
How to Make Cheesy Pull Apart Bread
Work carefully and take your time when slicing and stuffing the loaf so the cheese stays neatly inside and the bread holds its shape.
Start by using a serrated knife to make 1-inch slices both horizontally and vertically in a criss-cross pattern. Stop before you reach the bottom so the loaf remains intact — the cheese will otherwise run out.
Mix the softened or lightly melted butter with minced garlic, garlic powder, and dried parsley in a small bowl. Softened butter spreads easily into the cuts; fully melted butter also works but can make the loaf wetter.
Place the loaf on a baking sheet lined with a large piece of aluminum foil. Use a knife to work most of the garlic butter between the slices, reserving a little to brush on top. Pack shredded cheese deep into the cuts, pushing it down as far as you can so each pull has a generous amount. Brush the remaining butter across the loaf top.
After stuffing and brushing, bring the foil up around the loaf and cover it so the cheese melts without drying out.
Baking Time
Bake covered for 20 minutes at 350°F (175°C) so the cheese melts fully. Then uncover and bake another 10 minutes to let the top turn golden and slightly crisp. Remove from the oven and serve immediately for the best melty pull-apart experience.
Serve while hot. Expect buttery, cheesy fingers — paper napkins or a small bowl of marinara for dipping make this easy to enjoy without worrying about the mess.
Recipe Tip
Choose a sturdy, dense loaf that won’t fall apart when pulled. Boule, sourdough, or a dense French loaf are great choices.
Don’t slice all the way through the loaf. Keep the bottom intact so it holds the cheese.
Use a sheet of aluminum foil large enough to wrap the entire loaf so the cheese melts evenly without drying out.
Storage
Leftovers keep well for 3–4 days in the refrigerator when wrapped tightly or stored in an airtight container. Freeze for up to 3 months in a freezer bag. Reheat in a low oven until hot; add a sprinkle of extra cheese before reheating if you want it extra melty.
Make Ahead
You can assemble the loaf a day or two ahead: stuff it, wrap tightly in plastic wrap, and refrigerate until you’re ready to bake. Bake according to directions when needed.
Cheesy Pull Apart Bread Recipe
Servings: 8 • Prep Time: 12 minutes • Cook Time: 40 minutes • Total Time: 52 minutes
Ingredients
- 1 loaf boule bread
- ½ cup butter (1 stick)
- 1 garlic clove, minced
- 1 tsp garlic powder
- 1 tsp dried parsley flakes
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F (175°C).
- Use a serrated knife to cut 1-inch slices in a criss-cross pattern, being careful not to cut through the bottom of the loaf.
- Melt or soften the butter, then stir in the minced garlic, garlic powder, and parsley.
- Line a baking sheet with enough foil to wrap the loaf and place the sliced loaf on top.
- Spread most of the garlic butter between the cuts using a knife, reserving some for the top.
- Stuff shredded cheddar and mozzarella into the cuts, pressing the cheese down into the loaf. Brush remaining garlic butter over the top.
- Bring the foil up around the loaf to cover it and bake for 20 minutes.
- Unwrap the foil and bake an additional 10 minutes, or until the top is golden brown and the cheese is fully melted.
- Serve immediately, pulling the loaf apart into pieces to reveal long, melty cheese pulls.
Notes
You can soften the butter or melt it completely; softened butter is easier to spread between slices. Add grated Parmesan for extra flavor, or mix in chopped herbs such as basil or oregano for variation. For a smoky touch, fold in cooked crumbled bacon or sliced pepperoni before baking.
Nutrition (per serving, approximate)
Calories: 203 kcal • Carbohydrates: 1 g • Protein: 7 g • Fat: 19 g • Saturated Fat: 12 g • Sodium: 283 mg • Calcium: 202 mg
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